110min 4 ppl
Cod Loin with Cream and Girolles
55 minutes
4 people
Hardover 60 min or 12+ steps
55 min · 13 steps
Hard: over 60 min or 12+ steps
480 kcalper person
Protein 38g
Carbs 8g
Fats 28g
About this dish
Thick cod loin fillets seared skin-side down until deeply golden, then finished briefly in the oven and set on a real girolles cream sauce built on shallot, dry vermouth and crème fraîche — the acidity and richness that separates a restaurant plate from a flat, heavy result.
Allergy Info
Dairy, Sulphites, Fish
Diet Info
Pescatarian
Ingredients
Fresh Produce
- Girolles (chanterelle mushrooms), cleaned and halved if large350 g
- Large shallotsfinely minced3 whole
- Garlic clovesfinely minced2 whole
- Flat-leaf parsleyfinely chopped1 tbsp
- Fresh thyme leaves1 tsp
- Lemon juice, freshly squeezed1 tsp
Fish & Seafood
- Skin-on cod loin fillets (dos de cabillaud), pin-boned and patted dry4 fillets (180g each)
Dairy & Eggs
- Full-fat crème fraîche180 ml
- Double cream30 ml
- Unsalted butter, divided into two equal portions30 g
Spices & Seasonings
- Flaky sea salt and freshly ground white pepper to taste
Oils & Condiments
- Dry vermouth (Noilly Prat)200 ml
- Good-quality fish stock200 ml
- Neutral oil (such as grapeseed), divided2 tbsp
Utensils
- Large oven-safe skillet
- Second oven-safe skillet
- Meat thermometer
- Fish spatula
Method
1
Score the skin of each cod fillet 3 times with a sharp knife to prevent curling. Season the flesh side generously with flaky salt and white pepper. Set aside at room temperature.
Approx. 5 minutes
2
Preheat the oven to 200°C (180°C fan / gas 6).
Approx. 5 minutes
3
Place a large oven-safe skillet over high heat and add 1 tbsp of the neutral oil. When the oil just begins to smoke, add the girolles in a single layer without crowding — work in batches if needed. Cook undisturbed for 2 minutes until they release their moisture and develop golden edges.
Approx. 2 minutes
4
Add half the butter to the girolles and toss to coat. Season with salt and white pepper, then transfer to a warm plate and set aside.
Approx. 1 minutes
5
Return the skillet to medium heat and add the remaining 1 tbsp oil and remaining butter. Add the shallots and cook, stirring frequently, for 4–5 minutes until completely soft and translucent but not coloured.
Approx. 5 minutes
6
Add the garlic and thyme and cook for 1 minute, stirring constantly, until fragrant.
Approx. 1 minutes
7
Pour in the vermouth and cook for 3–4 minutes, scraping up any fond, until reduced by two-thirds and the sharp alcohol smell dissipates.
Approx. 4 minutes
8
Add the fish stock and cook for 5 minutes until reduced by half and the sauce is slightly syrupy.
Approx. 5 minutes
9
Stir in the crème fraîche and double cream, reduce the heat to low, and simmer gently for 3–4 minutes until the sauce coats the back of a spoon. Taste and adjust seasoning. Keep warm on the lowest heat.
Approx. 4 minutes
10
Heat a separate oven-safe skillet over high heat until very hot. Add a thin film of oil, then place the cod fillets skin-side down, pressing gently with a spatula for the first 30 seconds to ensure full contact. Cook for 3 minutes until the skin is deep golden and crisp.
Approx. 3 minutes
11
Transfer the skillet to the preheated oven and roast for 5–6 minutes until the cod reaches an internal temperature of 63°C when checked with a meat thermometer — the flesh should be opaque through and just beginning to flake at the thickest point.
Approx. 6 minutes
12
Return the girolles to the cream sauce along with the lemon juice and parsley. Stir gently to warm through for 1 minute over low heat.
Approx. 1 minutes
13
Spoon the girolles cream sauce into the centre of four warmed shallow bowls. Rest a cod fillet skin-side up on top of the sauce and serve immediately.
Approx. 0 minutes
